Lamb Stew - cooking recipe

Ingredients

2 lb. lamb cubes, shank, breast, neck or shoulder
3 Tbsp. flour
5 white potatoes, peeled and quartered
2 onions, chopped coarse
1/2 c. peas
3 ripe tomatoes
3 white turnips, peeled and quartered
5 carrots
salt and pepper to taste
hot water
1/2 c. flour
cooking oil

Preparation

Cut lamb in
1-inch square pieces; dredge lamb in flour well. Heat cooking oil in frypan and brown lamb well.
Season with salt and
pepper.
Cover
with
water
and
simmer
until nearly tender, about
1 to 1 1/2 hours.
Add vegetables except tomatoes and simmer
30
minutes
longer or until tender.
Add tomatoes and simmer 10 minutes longer; mix a little flour with water to a smooth
paste.
Add enough to the liquid to thicken slightly. Serves 5 to 7.